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  Zesty Tomato Bruschetta
John Morrison, formerly of Prego, Westin Resort Guam



3 Roma tomatoes, diced
6 Kalamata olives, pitted and chopped
1 green onion, sliced
1 Tbs basil, chiffonade
2 anchovies, sliced thin (optional)
1 Tbs capers
1 Tbs extra virgin olive oil
1 Tbs balsamic vinegar
salt and pepper

fresh parmesan, grated

10 slices french bread
olive oil
salt and pepper

1 clove garlic (optional)

Add first nine ingredients to a bowl and mix. Let stand at room temperature.

Drizzle each slice of bread with olive oil, dust with salt and pepper, and bake until slightly golden brown and crunchy. Allow to cool.

Optional: gently rub each piece of toasted bread with raw garlic. Top each slice of bread with bruschetta mix, and garnish with fresh Parmesan cheese.

Additional Comments: I've never met anybody that didn't love this appetizer; you can't go wrong!

Yield: 10 Pieces